Sweet Potato/Cranberry Casserole Recipe

Name: Sweet Potato/Cranberry Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 12 lbs sweet potatoes or 3 12 lbs yams, peeled and cut into 3/4-inch cubes; 2 large onions, cut into 3/4-inch chunks; lite olive oil or vegetable oil; 2 cups fresh cranberries (do not thaw if using frozen cranberries) or 2 cups frozen cranberries (do not thaw if using frozen cranberries); ⅔ cup golden brown sugar; 2 tablespoons melted butter or 2 tablespoons margarine; 1 large orange, juice and rind of; ½ teaspoon salt; ½ teaspoon nutmeg; ½ teaspoon ground ginger; ½ teaspoon cinnamon

Servings: persons

3 12 lbs sweet potatoes or 3 12 lbs yams, peeled and cut into 3/4-inch cubes
2 large onions, cut into 3/4-inch chunks
lite olive oil or vegetable oil
2 cups fresh cranberries (do not thaw if using frozen cranberries) or 2 cups frozen cranberries (do not thaw if using frozen cranberries)
⅔ cup golden brown sugar
2 tablespoons melted butter or 2 tablespoons margarine
1 large orange, juice and rind of
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon ground ginger
½ teaspoon cinnamon

1
Preheat oven to 400F.
2
Mix Sweet potatoes and onions and put mixed veggies in two sprayed shallow oven proof dishes (about 8x12 each).
3
Spray the veggies lightly with oil and bake until sweet potatoes are just tender (a bit under done) About 20-25 minutes.
4
Lower heat on oven to 350F.
5
Combine the remaining ingredients, mix well and pour equally into the two casseroles.
6
Mix well to coat all the pieces of vegetable.
7
Bake uncovered about 30-40 min or until tender and getting sticky, Stir once during cooking.
8
You may freeze the casseroles, tightly covered, before the final baking.
9
Then on the day of your dinner defrost and follow through the final baking.
10
Or you may hold it in your refrigerator, tightly covered, for a day and then bake on the day of your dinner.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 12 lbs sweet potatoes or 3 12 lbs yams, peeled and cut into 3/4-inch cubes, 2 large onions, cut into 3/4-inch chunks, lite olive oil or vegetable oil, 2 cups fresh cranberries (do not thaw if using frozen cranberries) or 2 cups frozen cranberries (do not thaw if using frozen cranberries), and more.

Yes, Sweet Potato/Cranberry Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Potato/Cranberry Casserole

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